Cherry Pie

1 cup sugar
⅓ cup flour
2 cans red tart cherries, drained, reserving juice
1 tablespoon butter
Pastry for double-crust 9-inch pie Directions

Preheat oven to 425°F.
In a saucepan, combine sugar and flour.
Blend in 1 cup reserved cherry juice. Bring to a boil, stirring often. Reduce heat and simmer for 5 minutes, until thickened.
Remove from heat and add butter. Cover and refrigerate.
Roll out half of pastry and line a 9” pie pan.
Roll out other half of pastry into an 11” circle – cut into eight ½” strips.
Pour cooled cherry filling into pastry-lined pie pan – lay pastry strips horizontally and then vertically across the top of the pie. Crimp edges with forefinger of one hand pressed into thumb of the other hand, to seal edges.
Bake 30–35 minutes until crust is brown and filling is bubbling.